Cream Style Peas

Rose Mary Mogan


My mother use to make a version of this recipe when I was a kid, except she had cubed potatoes in hers. They were really good, because she made them from peas & potatoes from our garden. This is not the exact recipe my mom made , but it did remind me of her version when I first received the recipe that was submitted for my cookbook. Another similiar recipe of yester year.

pinch tips: How to Shuck, Cook, and Cut Corn



4-6 people


5 Min


10 Min


Stove Top


2 can(s)
early june peas (15 1/2 oz. size)
1/2 stick
butter, melted
1/4 c
all purpose flour
1 c
evaporated milk
salt & pepper to taste

Directions Step-By-Step

Melt butter in skillet over low heat, then add the flour and stir to mix until combined. Then add liquid from both cans of peas, and stir in evaporated milk, stirring until mixture begins to thicken.
Continue to stir as you add peas & cook for 8 to 10 minutes over low heat. Add salt & pepper as desired.
These peas are really good over mashed potatoes.
NOTE: I did add about a tablespoon and a half of dehydrated minced onions to this recipe as well as some garlic powder, & white pepper instead of black to give it a better balance of flavor, allow it to simmer on low for the specified time, or maybe a few minutes extra.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #creamy, #tasty, #BUTTERY